CN112029619A - Preparation method of storage-resistant composite red date fruit wine - Google Patents
Preparation method of storage-resistant composite red date fruit wine Download PDFInfo
- Publication number
- CN112029619A CN112029619A CN202010904338.5A CN202010904338A CN112029619A CN 112029619 A CN112029619 A CN 112029619A CN 202010904338 A CN202010904338 A CN 202010904338A CN 112029619 A CN112029619 A CN 112029619A
- Authority
- CN
- China
- Prior art keywords
- red
- fruit wine
- red dates
- red date
- dates
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000003860 storage Methods 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 230000002950 deficient Effects 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 230000009286 beneficial effect Effects 0.000 claims abstract description 7
- 241000238631 Hexapoda Species 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 230000035622 drinking Effects 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 230000036541 health Effects 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 46
- 230000004151 fermentation Effects 0.000 claims description 45
- 235000014101 wine Nutrition 0.000 claims description 38
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 244000241872 Lycium chinense Species 0.000 claims description 20
- 235000015468 Lycium chinense Nutrition 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000013589 supplement Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 5
- 240000002624 Mespilus germanica Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of red date fruit wine preparation, and discloses a preparation method of a storage-resistant composite red date fruit wine, which comprises the following steps: s1: selecting, preparing good red dates, and cleaning defective red dates with diseases and insect pests; s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, and heating to boil; s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-6 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing; s4: removing cores and crushing: and (3) removing the kernels of the soaked red dates, and then fully crushing the red dates into red date paste. The invention can prevent the red date fruit wine made of defective red dates from having too many bacteria, affecting the quality and taste of the red date fruit wine, preventing mould from affecting the storage time, fully sterilizing the fruit wine, improving the drinking health of the fruit wine, supplementing qi and blood by adding the medlar, and improving the taste and efficacy of the red date fruit wine by matching with the red dates.
Description
Technical Field
The invention relates to the technical field of red date fruit wine preparation, in particular to a preparation method of a storage-resistant composite red date fruit wine.
Background
With the improvement of living standard, the demand of people for beverages tends to be diversified. With the introduction of the young generation into the society, and the social consumption demands tend to be diversified and personalized, more and more wine beverages except traditional beer and white spirit are favored by consumers, various fruit wines are gradually appeared, red date wine is wine brewed by red dates and wine prepared by red dates, the red dates have a plurality of functions, and can well tonify qi and nourish blood, women need to eat some red dates at a special stage and can eat more red dates at ordinary times, and the immunity of women can be well improved.
The red date wine has the medicinal effects of promoting blood circulation, delaying senescence, expanding blood vessels, enhancing myocardial contractility, preventing and treating cardiovascular diseases, resisting fatigue and the like, and is prepared by mainly brewing red date wine and red date distilled wine, wherein the fermented red date wine is prepared by fermenting red dates serving as raw materials, is mellow and soft to eat, has comprehensive and rich nutrient components and unique and neutralized mouthfeel, but the common red date fruit wine is inconvenient to store, has single raw material, has poor effect only if the red dates are used, and cannot meet the requirements of people.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of a storage-resistant composite red date fruit wine, which mainly solves the problems that the common red date fruit wine is inconvenient to store, has single raw material and can not meet the requirements of people.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a storage-resistant compound red date fruit wine comprises the following steps:
s1: selecting, preparing good red dates, and cleaning defective red dates with diseases and insect pests;
s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, and heating to boil;
s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-6 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing;
s4: removing cores and crushing: removing kernels of the soaked red dates, and then fully crushing the red dates into red date paste;
s5: fermentation: adding 5-10% of artificially cultured pure yeast liquid into the clarified juice, fermenting for 2-4 days at 20-25 deg.C, changing barrels, and fermenting;
s6: adjusting the alcoholic strength: after fermentation, sealing, standing for 5-8 days, separating out clear wine, adding distilled fruit wine or edible alcohol to improve alcohol content, keeping the temperature for 15-20 deg.C for 30-50 days, collecting wine lees, and distilling to obtain distilled wine for adjusting alcohol content;
s7: aging: the new wine after post fermentation needs 1-3 years of aging, and then is filtered for the first time, and the sugar degree, acidity and alcohol degree are adjusted to meet the taste requirement of people.
Further, the S1 is carefully observed and found, and particularly, the rotten red dates are selected.
On the basis of the scheme, water which is 3-5 times of the dry weight of the red dates is added in the S2 when water is added, heating is carried out under 2 atmospheric pressures during heating, heating is stopped after the temperature is maintained at 80-95 ℃ for 20-30 minutes, and the temperature is naturally reduced to 50-70 ℃.
As a further scheme of the invention, the kernel removing time in the step S4 is 1-2 hours, and a crusher is not required to be used for removing the kernels, so that the crushing speed is not too high, and the pulp can be completely removed from the kernels.
Furthermore, in the S5, a 2.5mm sieve is used for filtering out the pulp liquid before fermentation, and then 5% of syrup and 140-280mg/kg of sulfur dioxide are added, so that the added syrup can improve the taste of fermentation, and the addition of the sulfur dioxide can improve the fermentation speed and the production efficiency.
On the basis of the scheme, the red date fruit wine clarified in the step S7 is filled and sealed, then is sent to a pressurizing continuous sterilization step for sterilization and cooling, and finally the finished red date wine is obtained.
According to a further scheme of the invention, the soaked and cleaned Chinese wolfberry is added to crush the red dates in the S4, the mass ratio of the Chinese wolfberry to the original dried red dates is 1-4:6-10, the added Chinese wolfberry can supplement qi and blood, and the taste and efficacy of the red date fruit wine can be improved by matching with the red dates.
Further, citric acid with the mass fraction of 0.3-0.6% is added into the S5 before fermentation to adjust the pH value of the fermentation liquor to 3.5-4.0.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation method of the storage-resistant composite red date fruit wine, which has the following beneficial effects:
1. through the selected steps, the red date fruit wine made of defective red dates is prevented from being too many in bacteria, affecting the quality and the taste of the red date fruit wine, preventing mould from affecting the storage time, cleaning soil, impurities and attached microorganisms on the surfaces of fruit peels, and preventing the red date fruit wine from being brought into fruit juice to affect fermentation and cause the phenomenon of wine turbidity.
2. The red date can be sufficiently cleaned by maintaining the temperature after being heated, the sterilization work is facilitated, and the natural cooling treatment can prevent the nutritional ingredients of the red dates from being damaged by sudden cooling and sudden heating.
3. Syrup and sulfur dioxide are added before fermentation, the added syrup can improve the taste of fermentation, and the addition of sulfur dioxide can improve the fermentation speed and the production efficiency.
4. The fruit wine can be fully sterilized through the pressurization continuous sterilization step, and the drinking health of the fruit wine is improved.
5. The soaked and cleaned Chinese wolfberry is added to crush the red dates for mixing and crushing, the added Chinese wolfberry can supplement qi and blood, and the taste and the efficacy of the red date fruit wine can be improved by matching with the red dates.
Drawings
FIG. 1 is a schematic flow structure diagram of a preparation method of a shelf-stable compound red date fruit wine provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1, a preparation method of a shelf-stable compound red date fruit wine comprises the following steps:
s1: selecting well-prepared red dates, cleaning defective red dates with diseases and insect pests, and preventing the red date fruit wine prepared from the defective red dates from having too many bacteria, affecting the quality and taste of the red dates and affecting the storage time;
s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, heating to boil, and cleaning soil, impurities and attached microorganisms on the surfaces of fruit peels to prevent the red dates from being brought into fruit juice to influence fermentation and cause the phenomenon of wine turbidity;
s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-6 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing;
s4: removing cores and crushing: removing kernels of the soaked red dates, and then fully crushing the red dates into red date paste;
s5: fermentation: adding 5-10% of artificially cultured pure yeast liquid into the clarified juice, fermenting for 2-4 days at 20-25 deg.C, changing barrels, and fermenting;
s6: adjusting the alcoholic strength: after fermentation, sealing, standing for 5-8 days, separating out clear wine, adding distilled fruit wine or edible alcohol to improve alcohol content, keeping the temperature for 15-20 deg.C for 30-50 days, collecting wine lees, and distilling to obtain distilled wine for adjusting alcohol content;
s7: aging: the new wine after post fermentation needs 1-3 years of aging, and then is filtered for the first time, and the sugar degree, acidity and alcohol degree are adjusted to meet the taste requirement of people.
Carefully observing and finding when selecting S1, particularly selecting out mildewed red dates to prevent the mildewed red dates from influencing the storage time and the taste of fruit wine, adding 3-5 times of water in dry weight of the red dates when adding water into S2, heating at 2 atmospheric pressures when heating, keeping the temperature for 20-30 minutes after heating at 80-95 ℃ and stopping heating to naturally cool the red dates to 50-70, fully cleaning the red dates after heating, facilitating sterilization, preventing nutritional components of the red dates from being damaged by sudden cold and sudden heat by the aid of natural cooling treatment, and removing the kernels in S4 for 1-2 hours by the aid of a crusher when removing the kernels, wherein the crushing speed is not too high, so that the fruit pulp is completely removed from the kernels.
Specifically, in S5, pulp liquid is filtered out with a 2.5mm sieve before fermentation, then 5 percent of syrup and 140-280mg/kg of sulfur dioxide are added, the added syrup can improve the mouthfeel of fermentation, the addition of sulfur dioxide can improve the fermentation speed and the production efficiency, the red date fruit wine clarified in the S7 is filled and sealed, and then, the wine is sent to a pressurizing continuous sterilization step for sterilization and cooling, and finally the finished product of the red date wine is obtained, the fruit wine can be sufficiently sterilized in the pressurizing continuous sterilization step, the drinking health of the fruit wine is improved, in S4, the soaked and cleaned Chinese wolfberry is added when the red dates are crushed, the Chinese wolfberry is mixed and crushed, the mass ratio of the Chinese wolfberry to the original dry red dates is 1-4:6-10, the added Chinese wolfberry can supplement qi and blood, and the taste and the efficacy of the red date fruit wine can be improved by matching with the red dates.
Example 2
Referring to fig. 1, a preparation method of a shelf-stable compound red date fruit wine comprises the following steps:
s1: selecting well-prepared red dates, cleaning defective red dates with diseases and insect pests, and preventing the red date fruit wine prepared from the defective red dates from having too many bacteria, affecting the quality and taste of the red dates and affecting the storage time;
s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, heating to boil, and cleaning soil, impurities and attached microorganisms on the surfaces of fruit peels to prevent the red dates from being brought into fruit juice to influence fermentation and cause the phenomenon of wine turbidity;
s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-5 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing;
s4: removing cores and crushing: removing kernels of the soaked red dates, and then fully crushing the red dates into red date paste;
s5: fermentation: adding 5-10% of artificially cultured pure yeast liquid into the clarified juice, fermenting for 2-4 days at 20-25 deg.C, changing barrels, and fermenting;
s6: adjusting the alcoholic strength: after fermentation, sealing, standing for 5-7 days, separating out clear wine, adding distilled fruit wine or edible alcohol to improve alcohol content, keeping the temperature for 15-20 deg.C for 30-50 days, collecting wine lees, and distilling to obtain distilled wine for adjusting alcohol content;
s7: aging: the new wine after post fermentation needs 1-3 years of aging, and then is filtered for the first time, and the sugar degree, acidity and alcohol degree are adjusted to meet the taste requirement of people.
Carefully observing and finding when selecting S1, particularly selecting out mildewed red dates to prevent the mildewed red dates from influencing the storage time and the taste of fruit wine, adding 3-5 times of water in dry weight of the red dates when adding water into S2, heating at 2 atmospheric pressures when heating, keeping the temperature at 80-95 ℃ after heating for 20-30 minutes, stopping heating, naturally cooling to 54-70 ℃, keeping the temperature after heating to fully clean the red dates, facilitating sterilization, preventing nutrient components of the red dates from being damaged by sudden cold and sudden heat, and using a crusher when removing kernels for 1-2 hours in S4, wherein the crushing speed is not too fast, so that the fruit pulp is completely removed from the kernels.
Particularly, in S5, a 2.5mm sieve is used for filtering pulp liquid before fermentation, 5% of syrup and 150-280mg/kg of sulfur dioxide are added, the added syrup can improve the fermentation taste, the addition of the sulfur dioxide can improve the fermentation speed and improve the production efficiency, the clarified red date fruit wine in S7 is filled and sealed, then the red date fruit wine is sent to a pressurizing continuous sterilization step for sterilization and cooling, finally, the finished red date wine is obtained, the pressurizing continuous sterilization step can fully sterilize the fruit wine and improve the drinking health, the soaked and cleaned Chinese wolfberry is added to crush the red dates in S4 for mixing and crushing, the mass ratio of the Chinese wolfberry to the original dried red dates is 1-3:6-10, the added Chinese wolfberry can supplement qi and blood, and the taste and the efficacy of the red date fruit wine can be improved when the Chinese wolfberry is matched with the red dates for use, adding citric acid with the mass fraction of 0.3-0.6% into S5 before fermentation to adjust the pH value of the fermentation liquor to 3.5-4.0.
Example 3
Referring to fig. 1, a preparation method of a shelf-stable compound red date fruit wine comprises the following steps:
s1: selecting well-prepared red dates, cleaning defective red dates with diseases and insect pests, and preventing the red date fruit wine prepared from the defective red dates from having too many bacteria, affecting the quality and taste of the red dates and affecting the storage time;
s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, heating to boil, and cleaning soil, impurities and attached microorganisms on the surfaces of fruit peels to prevent the red dates from being brought into fruit juice to influence fermentation and cause the phenomenon of wine turbidity;
s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-5 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing;
s4: removing cores and crushing: removing kernels of the soaked red dates, and then fully crushing the red dates into red date paste;
s5: fermentation: adding 6-9% of artificially cultured pure yeast liquid into the clarified juice, fermenting for 2-4 days at 20-24 ℃, changing barrels, and performing after-fermentation;
s6: adjusting the alcoholic strength: after fermentation, sealing, standing for 4-7 days, separating out clear wine, adding distilled fruit wine or edible alcohol to improve alcohol content, keeping the temperature for 15-30 deg.C for 30-50 days, collecting wine lees, and distilling to obtain distilled wine for adjusting alcohol content;
s7: aging: the new wine after post fermentation needs 1-3 years of aging, and then is filtered for the first time, and the sugar degree, acidity and alcohol degree are adjusted to meet the taste requirement of people.
Carefully observing and finding when selecting S1, particularly selecting out mildewed red dates to prevent the mildewed red dates from influencing the storage time and the taste of fruit wine, adding 3-5 times of water in dry weight of the red dates when adding water into S2, heating at 2 atmospheric pressures when heating, keeping the temperature at 80-95 ℃ after heating for 20-30 minutes, stopping heating, naturally cooling to 54-70 ℃, keeping the temperature after heating to fully clean the red dates, facilitating sterilization, preventing nutrient components of the red dates from being damaged by sudden cold and sudden heat, and using a crusher when removing kernels for 1-2 hours in S4, wherein the crushing speed is not too fast, so that the fruit pulp is completely removed from the kernels.
Particularly, in S5, a 2.5mm sieve is used for filtering pulp liquid before fermentation, 5% of syrup and 150-280mg/kg of sulfur dioxide are added, the added syrup can improve the fermentation taste, the addition of the sulfur dioxide can improve the fermentation speed and improve the production efficiency, the clarified red date fruit wine in S7 is filled and sealed, then the red date fruit wine is sent to a pressurizing continuous sterilization step for sterilization and cooling, finally, the finished red date wine is obtained, the pressurizing continuous sterilization step can fully sterilize the fruit wine and improve the drinking health, the soaked and cleaned Chinese wolfberry is added to crush the red dates in S4 for mixing and crushing, the mass ratio of the Chinese wolfberry to the original dried red dates is 1-3:6-8, the added Chinese wolfberry can supplement qi and blood, and the taste and the efficacy of the red date fruit wine can be improved when the Chinese wolfberry is matched with the red dates for use, adding citric acid with the mass fraction of 0.3-0.6% into S5 before fermentation to adjust the pH value of the fermentation liquor to 3.3-4.0.
In the description herein, it is noted that relational terms such as first and second, and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of a storage-resistant composite red date fruit wine is characterized by comprising the following steps:
s1: selecting, preparing good red dates, and cleaning defective red dates with diseases and insect pests;
s2: cleaning, namely putting the carefully selected red dates into a fruit cleaning machine for cleaning, putting the red dates into a jacketed kettle, adding water, and heating to boil;
s3: soaking, namely soaking the cleaned red dates in an extraction tank for 2-6 hours to ensure that the fruits fully absorb water so as to be beneficial to crushing;
s4: removing cores and crushing: removing kernels of the soaked red dates, and then fully crushing the red dates into red date paste;
s5: fermentation: adding 5-10% of artificially cultured pure yeast liquid into the clarified juice, fermenting for 2-4 days at 20-25 deg.C, changing barrels, and fermenting;
s6: adjusting the alcoholic strength: after fermentation, sealing, standing for 5-8 days, separating out clear wine, adding distilled fruit wine or edible alcohol to improve alcohol content, keeping the temperature for 15-20 deg.C for 30-50 days, collecting wine lees, and distilling to obtain distilled wine for adjusting alcohol content;
s7: aging: the new wine after post fermentation needs 1-3 years of aging, and then is filtered for the first time, and the sugar degree, acidity and alcohol degree are adjusted to meet the taste requirement of people.
2. The preparation method of the shelf-stable compound red date fruit wine according to claim 1, wherein S1 is carefully observed and found when being carefully selected, and particularly, mildewed red dates are selected.
3. The preparation method of the shelf-stable compound red date fruit wine according to claim 1, wherein water 3-5 times of the dry weight of red dates is added in the S2 when water is added, heating is carried out under 2 atmospheric pressures, heating is stopped after the heating is carried out for 20-30 minutes at 80-95 ℃, and the temperature is naturally reduced to 50-70 ℃.
4. The preparation method of the shelf-stable compound red date fruit wine according to claim 1, wherein the kernel removing time in S4 is 1-2 hours, and a crusher is used for removing the kernels, so that the crushing speed is not too high, and the pulp is completely removed from the kernels.
5. The method for preparing the shelf-stable composite red date fruit wine as claimed in claim 1, wherein in the step S5, a 2.5mm sieve is used for filtering out pulp liquid before fermentation, and then 5% of syrup and 140-280mg/kg of sulfur dioxide are added, wherein the added syrup can improve the taste of fermentation, and the addition of the sulfur dioxide can improve the fermentation speed and the production efficiency.
6. The preparation method of the shelf-stable compound red date fruit wine according to claim 5, wherein the red date fruit wine clarified in the step S7 is filled and sealed, and then sent to a pressurization continuous sterilization step for sterilization and cooling, and finally a finished product red date wine is obtained, and the pressurization continuous sterilization step can sufficiently sterilize the fruit wine and improve the drinking health of the fruit wine.
7. The preparation method of the shelf-stable compound red date fruit wine according to claim 2, wherein the soaked and cleaned Chinese wolfberry is added to crush the red dates in S4, the mass ratio of the Chinese wolfberry to the original dried red dates is 1-4:6-10, the added Chinese wolfberry can supplement qi and blood, and the taste and efficacy of the red date fruit wine can be improved by matching with the red dates.
8. The preparation method of the shelf-stable compound red date fruit wine according to claim 6, wherein citric acid with the mass fraction of 0.3-0.6% is added into S5 before fermentation to adjust the pH value of the fermentation liquid to 3.5-4.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010904338.5A CN112029619A (en) | 2020-09-01 | 2020-09-01 | Preparation method of storage-resistant composite red date fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010904338.5A CN112029619A (en) | 2020-09-01 | 2020-09-01 | Preparation method of storage-resistant composite red date fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112029619A true CN112029619A (en) | 2020-12-04 |
Family
ID=73590819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010904338.5A Withdrawn CN112029619A (en) | 2020-09-01 | 2020-09-01 | Preparation method of storage-resistant composite red date fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112029619A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921298A (en) * | 2022-04-06 | 2022-08-19 | 合肥枣林生态农业科技有限公司 | Brewing process of red-core pitaya sweet fruit wine |
-
2020
- 2020-09-01 CN CN202010904338.5A patent/CN112029619A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921298A (en) * | 2022-04-06 | 2022-08-19 | 合肥枣林生态农业科技有限公司 | Brewing process of red-core pitaya sweet fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101045896B (en) | Red date fruit wine, red date liquor and their preparation process | |
| CN101869333B (en) | Jujube-acetic acid beverage and processing technic thereof | |
| KR100790501B1 (en) | Manufacturing method of fruit wine containing wild ginseng culture root | |
| CN110951556A (en) | Waxberry beer and brewing process thereof | |
| CN107502515B (en) | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof | |
| CN102120950A (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| JP5271906B2 (en) | Method for producing juice or fruit liquor | |
| CN108315162B (en) | A kind of preparation method of low-acidity fruit-flavored raspberry fruit wine | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN112430515A (en) | Production method of low-sugar low-alcohol mulberry wine | |
| US20080193592A1 (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN107653169A (en) | Preparation method of fruity pomegranate liqueur | |
| CN112029619A (en) | Preparation method of storage-resistant composite red date fruit wine | |
| CN112126563A (en) | Brewing method of low-yield high-grade alcohol pomegranate red wine | |
| CN104629983A (en) | Method for preparing fortified jujube wine | |
| CN101245300B (en) | Technique for producing pollen wine | |
| CN1435477A (en) | Process for quick making fruit wine and beverage | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN106434093A (en) | Stomach-nourishing wild strawberry and grape sparkling wine and preparation method thereof | |
| CN104946458A (en) | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof | |
| CN110734832B (en) | A kind of compound fruit wine and preparation method thereof | |
| CN112126569A (en) | Preparation method of compound mulberry pure juice fermented wine | |
| CN108998325B (en) | Iced fig wine and brewing method thereof | |
| CN113234564A (en) | Preparation method of red yeast rice, bamboo and fresh sweet potato wine | |
| CN106701468A (en) | Processing method for brewing fermented milk through high-temperature fermentation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201204 |